Handmade Whole Wheat Bread

  • 2 C hot water
  • 1/2 C olive oil
  • 1/3 to 1/2 C honey
  • 3 1/2 t yeast
  • 5-7 C freshly milled flour
  • 2 t salt

Combine water, oil, and honey in large metal bowl.  Add 3 C flour, yeast, and salt.  Mix thoroughly.  Gradually add the remaining flour, kneading until smooth and elastic (about 10 minutes).  Let rise until double (about 30 minutes in a warm oven).  Knead a few times and shape into two loaves.  Place in parchment lined bread pans.  Let rise in warm oven until doubled again (about 45 minutes).  Bake at 350 degrees for 30 minutes.

Makes two 1 1/2 pound loaves.

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Pesto Salmon

  • salmon fillets
  • pesto
  • Parmesan cheese

Line baking dish with fillets (skin side down).  Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Serve over brown rice.

We suggest that you saute zucchini and onion on the side.  Enjoy!

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Honey Roasted Pecans

  • 2 C pecan halves, shelled
  • 1/4 C honey

Heat oven to 350 degrees.  Place pecans in an even layer on a baking sheet covered with parchment paper.  Roast 6 minutes.  Measure honey into a saucepan.  Pour roasted pecans into sauce pan and stir.  Cook over medium heat for 4 minutes, making sure mixture simmers and foams.  Transfer back to the parchment paper and separate with fork.  Cool completely.  Store in an airtight container.

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Mexican Tortilla Pizza

  • 1 1/2 pounds ground beef
  • 1 sweet onion, chopped
  • flour tortillas
  • 20 oz. Ro-Tel diced tomatoes and green chilies, drained
  • 3 T diced fresh cilantro
  • 12 oz. shredded cheese

Brown beef in skillet, adding onion halfway through.  Drain.  Make flour tortilla recipe, rolling it to fit two large jelly roll pans.  Brush tortillas lightly with olive oil.  Bake 3 minutes at 400 degrees.  Spoon beef mixture over tortillas, then drained tomatoes, cilantro, and cheese.  Bake 10 more minutes.

Serve with salsa and sour cream.

Adapted from mensfitness.com

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Santa Fe Soup

  • 1 1/2 – 2 pounds ground beef
  • large sweet onion, chopped
  • 1 large garlic clove, minced
  • 14 oz. can diced tomatoes
  • 16 oz. can pinto beans, drained and rinsed
  • 16 oz. can black beans, undrained
  • 10 oz. can Ro-Tel tomatoes
  • 16 oz. can kidney beans, drained and rinsed
  • 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
  • 1/4 C dry ranch dressing mix, optional
  • 1/4 C ketchup
  • 2 T organic soy sauce, optional
  • 2 t chili powder
  • 1 t ground cumin
  • 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂

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Potato and Leek Soup

In the CrockpotIn the Crockpot

  • 1 1/2 pounds chicken (chopped or diced, cooked and drained)
  • 6 C chicken broth
  • 5 potatoes, diced
  • 2 1/4 C chopped cabbage
  • 2 leeks, diced
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1/4 C chopped fresh parsley
  • 1 T salt
  • 2 t paprika
  • 2 small bay leaves
  • 3/4 C sour cream, optional

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

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  • 1/3 C olive oil
  • 1/3 C balsamic vinegar
  • 1 heaping t sugar (or honey sucanat)
  • 1 T fresh basil, oregano, or thyme
  • 1 t Dijon mustard (or 1/4 t dry)
  • 1/8 t paprika
  • 1 clove garlic, minced

Combine in blender and serve with pasta salad (also on this site).

(recipe from my sister-in-law Karen)

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Pasta Salad

  • 3 C dry pasta (8 oz.), your choice
  • 1 medium zucchini, diced
  • 1 C frozen peas
  • 1/2 C red sweet pepper, diced
  • 8 oz. cheddar cheese, cubed
  • 1 C cherry tomatoes, halved
  • 2 T fresh basil, chopped (or 2 t dry) (may substitute oregano)
  • 1/2 C vinaigrette (also on this site)

Cook pasta and rinse with cold water; drain.  Combine pasta with other ingredients and chill.

(Auntie Karen served this to us in Ohio.  It’s a big hit!)

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Awesome Carrot Muffins

  • 1 C raisins
  • 2 C warm water
  • 2 C flour
  • 1 T baking powder
  • 2 t baking soda
  • 1/2 t salt
  • 1 t ground cinnamon
  • 4 eggs
  • 1/2 cup buttermilk
  • 1/2 cup olive oil
  • 1/2 C brown sugar/sucanat
  • 3 C shredded carrots or carrot pulp

Combine raisins and water in small bowl.  Let soak for 15 minutes.  Drain raisins, discard water, and set raisins aside.  In a small bowl, mix together flour, baking powder, soda, salt, and cinnamon.  In a large mixing bowl, combine eggs, oil, and brown sugar; beat well.  Mix in flour mixture just until moistened.  Fold in carrots and drained raisins.  Spoon into 18 muffin cups.  Bake at 350 degrees for 25 minutes and serve warm.

Admittedly, I wouldn’t call them “awesome,” but they are good!  I found this recipe at allrecipes.com

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Cowboy Stew

  • 3-4 lbs. beef stew meat
  • large sweet onion, chopped
  • green pepper, diced
  • 5 t ground cumin
  • 1/4 C flour
  • 6 cans pinto beans, drained and rinsed
  • 1 1/2 C salsa
  • 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

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